Cherry Tomato Recipe – Quick Basil & Apple Cider Vinegar Salad

Last Updated on 4 months by Neha Deshmukh

Cherry Tomato Recipe – Quick Basil & Apple Cider Vinegar Salad

Hey everyone! If you’re anything like me, you’re always looking for a quick, fresh side dish that doesn’t require a ton of effort. This cherry tomato salad is exactly that. It’s bright, flavorful, and comes together in under 10 minutes. I first made this when I needed something fast to bring to a friend’s barbecue, and it was a huge hit! It’s become a regular in my kitchen ever since.

Why You’ll Love This Recipe

Seriously, what’s not to love? This salad is bursting with fresh flavors, it’s incredibly easy to make, and it’s a beautiful addition to any meal. It’s perfect for a light lunch, a side with grilled chicken or fish, or even as a topping for crostini. Plus, it’s a fantastic way to use up those gorgeous cherry tomatoes you find at the market.

Ingredients

Here’s what you’ll need to whip up this delightful salad:

• 200 grams cherry tomatoes (about 2 cups)
• 1 tablespoon extra virgin olive oil
• 2 teaspoons apple cider vinegar
• 0.5 teaspoon dried basil
• 0.5 teaspoon dried parsley
• 0.25 teaspoon sugar
• 0.25 teaspoon crushed black pepper
• 0.25 teaspoon salt
• 1 small garlic clove (minced)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can really elevate this simple salad.

• Apple Cider Vinegar: Don’t skimp here! Apple cider vinegar adds a lovely tanginess that really balances the sweetness of the tomatoes. It’s my go-to, but you could experiment with other vinegars (more on that in the FAQs!).
• Olive Oil: Quality matters. A good extra virgin olive oil will give you a richer, more flavorful dressing. I always reach for one with a fruity aroma.
• Tomatoes: Cherry tomatoes are best, but feel free to use a mix of colors for a pretty presentation!

Step-By-Step Instructions

Alright, let’s get cooking! It’s so easy, you’ll be enjoying this salad in no time.

1. First, give those cherry tomatoes a good rinse. Then, let them air-dry or gently pat them dry with a clean cloth. Nobody likes a soggy salad!
2. If your cherry tomatoes are on the larger side, go ahead and halve them. Smaller ones can stay whole – it’s all about preference.
3. Now for the dressing! In a mixing bowl, whisk together the olive oil, apple cider vinegar, dried basil, dried parsley, sugar, black pepper, salt, and minced garlic. Whisk until everything is nicely combined.
4. Add the tomatoes to the bowl and gently toss them in the dressing until they’re evenly coated. Be gentle, you don’t want to bruise them!
5. Serve immediately for the best flavor. Or, if you’re prepping ahead, you can refrigerate it for 1-2 hours. The flavors will meld together beautifully.

Expert Tips

Here are a few things I’ve learned over the years to make this salad even better:

• Don’t overdress the tomatoes! You want them coated, not swimming in dressing.
• A little bit of sugar helps balance the acidity of the vinegar.
• Freshly minced garlic is always best, but a pinch of garlic powder will work in a pinch.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: Add a pinch of red pepper flakes for a little kick. My friend, Priya, loves this addition!
• Italian Herb Blend: Swap the dried basil and parsley for a teaspoon of Italian herb blend. It adds a lovely complexity.
• Summer Picnic Side: This is a perfect picnic salad! Pack it in a container and it travels beautifully.

Serving Suggestions

This salad is incredibly versatile. Here are a few of my favorite ways to serve it:

• As a side dish with grilled chicken, fish, or lamb.
• On top of crostini with a sprinkle of feta cheese.
• As part of a larger salad with lettuce, cucumber, and olives.
• Alongside a hearty Indian Thali for a fresh contrast.

Storage Instructions

Leftover salad can be stored in an airtight container in the refrigerator for up to 24 hours. However, the tomatoes will release some liquid as they sit, so the salad might be a little less crisp. It’s best enjoyed fresh!

FAQs

Got questions? I’ve got answers!

• What’s the best way to store leftover salad? In an airtight container in the fridge for up to 24 hours, but it’s best fresh.
• Can I use fresh basil and parsley instead of dried? Absolutely! Use about 1 tablespoon of each, finely chopped.
• Can this salad be made ahead of time? Yes, you can make it up to 2 hours ahead and refrigerate.
• What kind of tomatoes work best for this recipe? Cherry tomatoes are ideal, but grape tomatoes or even small Roma tomatoes (halved) will work.
• Is apple cider vinegar essential, or can I substitute another vinegar? While apple cider vinegar is my favorite, you can use red wine vinegar or balsamic vinegar in a pinch. Just adjust the amount to your taste!

Enjoy! I hope you love this simple, flavorful salad as much as I do. Let me know in the comments if you try it and what you think!